Cappuccino Cake

  Hello everybody!  
  This week’s blog post is another baking post! It feels like it’s been forever since I made my Ultimate Rocky Road bake in January. This month I have baked a yummy Cappuccino Cake! If, like me, you are not keen on coffee, don’t worry, this is still the perfect bake for you since the cake is chocolate and the icing only has a little bit of coffee in it!    

 

 Makes: 8-10 large slices
 Prep time: 15 mins
 Cook time: 25-30 mins  

 Tip: Make sure you use deep sandwich tins for this recipe, as the shallower tins tend to overflow. This cake is best eaten fresh, store it in the fridge if necessary.  

  Ingredients
 50 g (2oz) cocoa powder
 6 tablespoons boiling water
 3 large eggs
 50 ml (2 fl oz) milk
 175 g (6 oz) self-raising flour
 1 rounded teaspoon baking powder
 100 g (4 oz) softened butter
 275 g (10 oz) caster sugar  

  For the filling and topping
 300 ml (½ pint) double cream
 1 teaspoon instant coffee, dissolved in 2 teaspoons hot water
 1 teaspoon of sugar (optional, if you prefer your coffee sweetened)
 A little cocoa powder or drinking chocolate, for dusting  

  Method
 1. Pre-heat the oven to 180℃/Fan 160℃/Gas 4. Grease two 20 cm (8 in) loose-bottomed deep sandwich tins and line the base of each tin with baking parchment.
 2. Measure the cocoa powder into a large mixing bowl, add the boiling water and mix well until it has a paste-like consistency. Add all the remaining ingredients to the bowl and beat until just combined. The mixture will be a fairly thick batter (be careful not to over-beat).
 3. Divide the cake mixture between the prepared tins and gently level the surface. Bake for 25-30 minutes, until the cakes are well risen and beginning to shrink away from the side of the tin. Leave to cool in the tins for a few minutes then turn out, peel off the parchment and finish cooling on a wire rack.
 4. To finish the cake, whip the double cream until it just holds its shape and then stir in the dissolved coffee. Use half the cream to fill the cake and spread the remainder over the top. Gently smooth the surface with a palette knife and dust with sifted cocoa powder or drinking chocolate.  

     

  That’s all for this week’s blog post! I hope you enjoyed! This was so easy to make and tasted delicious so I’d definitely recommend making it, especially if you like coffee! If you have favourite recipes you’d like to see me bake let me know in the comments! I will see you next week for another blog post! Love you all!  
  Byyeee!!!!